Ingredients
8 oz (226g) cream cheese, softened
1/2 cup (100g) granulated sugar
1/4 cup (60ml) heavy cream, chilled
1 teaspoon vanilla extract
1 cup (40g) mini marshmallows
1.5 cups (150g) graham cracker crumbs
6 tablespoons (85g) unsalted butter, melted
Instructions
Prepare an 8-inch springform pan; line the bottom with parchment paper.
In a large bowl, mix graham cracker crumbs and melted butter until combined. Press mixture into the bottom of the pan and set aside in the refrigerator.
In a separate bowl, beat softened cream cheese and granulated sugar until smooth and creamy.
Add chilled heavy cream and vanilla extract, and continue beating until light and fluffy.
Gently fold in about 3/4 cup of the mini marshmallows, leaving a few for garnish later.
Spread the mixture over the chilled crust in the pan. Top with remaining mini marshmallows.
Refrigerate for at least 4 hours or until fully set.
Remove from the refrigerator and serve chilled as desired.
Notes
Make sure the cream cheese is fully softened at room temperature for a smooth texture.
For a lighter or vegan alternative, substitute heavy cream with coconut cream and use vegan cream cheese and marshmallows.
Store in the refrigerator, tightly covered, for up to 48 hours.
Garnish with reserved mini marshmallows or a dusting of powdered sugar before serving.
- Prep Time: 20
- Category: No-Bake Dessert Recipes
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 16g
- Carbohydrates: 32g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 60mg